Lavender Shortbread Cookies
We served these cookies at our Edible Flowers event and they were a hit! We love that although the lavender flavor is subtle, it really makes these cookies stand out. We like to serve them as an afternoon snack during warmer months along with lemonade or iced tea, the floral elements in the cookies pairing perfectly!
- 8 ounces unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon Fleur de Sel
- 1 1/4 cups confectioners' sugar
- 2 cups all-purpose flour
- 1 1/2 teaspoons dried French lavender
- granulated sugar, for dusting (approx. 1/4 cup)
- Line 2 or 3 cookie sheets with parchment paper and set aside.
- Beat the butter, vanilla, and salt together on medium speed until smooth and creamy, about 1 minute. Turn the mixer down to low and beat in the confectioners' sugar until light and fluffy, another minute or two. Add the flour to the bowl, a third at a time, beating until just incorporated. Scatter the lavender over the top and mix until evenly distributed.
- Scoop out the dough by rounded tablespoons and place on the prepared sheets, leaving an inch of space between each cookie.
- Dip a cookie stamp or the bottom of a glass in the granulated sugar and press down on each ball of dough. If you would rather, press each cookie and then sprinkle the sugar over the cookies once pressed.
- Refrigerate the trays until the cookies are solid, about 3 hours. If you would rather, you can also refrigerate the dough for the 3 hours before preparing the cookies.
- Preheat oven to 350° F.
- Bake one sheet at a time for about 10 minutes, or until the edges have turned lightly golden.
- Carefully transfer to a wire rack to cool completely. They will keep in an airtight container for up to 3 days at room temperature.